Coconut Shrimp with Garlic-Lime Aioli

Serves: 4

Ingredients:

Coconut Shrimp

• 1 lb large shrimp
• 1 cup Bob's Red Mill Paleo Flower
• 1/4 tsp. Redmond Sea Salt
• 1 16 oz. can organic unsweetened coconut milk
• 1 Tbsp. Nutiva Organic coconut sugar
• 1/4 cup organic coconut shreds
• Cooking spray or coconut oil

Garlic-lime aioli dipping sauce

• 1/2 cup Primal Kitchen Garlic Aioli 
• 1 tsp. lime juice
• Fresh lime to garnish 

Instructions:

1. Peel and devein shrimp, leaving tails on for dipping.
2. Prepare three medium bowls: one with flour mixed with salt and coconut sugar; one with coconut milk whisked until smooth; and one with coconut shreds.
3. Dip shrimp first into flour to coat, then into coconut milk (repeat once or twice for thicker crust), then toss in coconut shreds. Arrange on a large plate. Repeat for all shrimp.
4. Refrigerate shrimp for 1-2 hours to help batter adhere during cooking.
5. To pan fry: Heat coconut oil in a deep skillet. Cook shrimp on first side until golden brown (~3 minutes), flip and cook another 2-3 minutes until cooked through. Transfer to paper towel-lined plate.
6. To bake: Preheat oven to 375°F. Arrange shrimp on wire rack on baking sheet. Lightly spray shrimp with cooking spray. Bake 15 minutes or until lightly golden and crisp.
7. To air fry: Preheat air fryer to 360°F. Spray basket with cooking spray. Arrange shrimp without touching and spray tops. Cook 10-12 minutes, flipping halfway.
8. For dipping sauce, stir together aioli and lime juice in a bowl.
9. Serve shrimp on plate with dipping sauce in small bowls and lime wedges as garnish.